Recipe – Savory mashed roasted carrots with sour cream

This recipe makes a nice side dish for any holiday or even a regular dinner table. It’s a little richer than straight carrots and a little healthier than straight sweet potatoes.  


  • 1 cup peeled and sliced carrots (5 medium carrots)
  • 1 cup peeled and cubed  (1 medium sweet potato)
  • 2 tablespoons unsalted butter (or 2 tablespoons extra virgin olive oil)
  • ⅓ cup sour cream
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ tablespoon toasted hazelnuts


  • Peel carrots and sweet potatoes and cut into 1-inch pieces.
  • In a medium bowl, mix together carrots, sweet potatoes, melted butter (or olive oil) and salt. Transfer to a roasting pan.
  • Preheat oven to 400ºF. Bake covered roasting pan for 40-50 minutes until carrots and sweet potatoes are fork-tender.
  • Put in a medium bowl and use a potato masher or a fork to mash them.
  • Add sour cream, nutmeg, ground pepper, and oregano. Stir well.
  • Serve warm. Sprinkle with toasted hazelnut, ground.


  • This recipe makes 4 servings